After winning The Taste C4 2014, I travelled and cooked my way around the world and had many food related adventures. As I evolve so does the story and I've extended my blog across 3 key areas Food, Life and Living. Check out Instagram, Pintrest, Twitter, Facebook @homeofrealfood.

January 18, 2016January 19, 2016

Chicken Katsu Curry

First had this at yo sushi and wagamama then experimented to make my own so here is the now very tried and tested recipe, much loved family favourite, which we even had once as our Christmas dinner !

Prep everything and this can be ready to serve in 30 minutes!

Ingredients (for 4 servings)

4 Chicken breasts

80g Rice (Basmati, Long Grain, Jasmine which ever you prefer, Sticky ice you could use a sushi rice and would need less per serving as its very dense) 20g Rice per person

2 Tbsps of Butter/ Oil or Coconut oil

4 Tbsps Curry Powder or Garam Masala

1 x tin of coconut milk ( I use Biona Organic)

1 x Stock cube made to 150ml

2 Tbsp Cornflour and 75-100ml of cold water

50 g Flour

2 eggs beaten or 50 ml milk

200g Panko Breadcrumbs

1tsp of Curry Powder or Garam Masala

Salt and Pepper

Fresh chopped Coriander

Chicken Katsu method

Preheat oven to 180

Prepare the chicken by placing a sheet of cling film on your work surface

Put chicken breasts along the cling film

Place a second sheet same length over the top of the chicken breast

Using rolling pin flatten the chicken out into an escalope ( about 1/2 cm thick, as even as possible as it will cook quickly so be aware of how flat you make it , thinner also means drier)

Put back in the fridge to chill whilst your prepare the rest of the food

Remember to wash your hands after using raw chicken ( NEVER wash the chicken )

Put the rice into a saucepan and full with cold water until you have covered the rice by 1cm ( a thumb ) over the rice

Cook to a boil , then turn down to a simmer, put lid on and allow to cook until all liquid is soaked up KEEP the lid on its creates steam that keep light fluffy rice .Check regularly or it will burn and dry out

Once cooked pour half a tin of coconut milk in , stir in , and put lid back on to continue steaming the rice , this will keep it fluffy and light

Get 3 bowls with With seasoned flour ( add Indian spices, salt and pepper).2nd bowl Seasoned whisked egg and a little water salt and pepper . 3rd bowl Panko breadcrumbs you can add salt and pepper to this or even cumin/ Coriander or a little curry powder or even desiccated coconut if you desire be careful to lightly season and not overpower the seasonings

Take your chicken out of the fridge and out of the cling film. Put each flattened chicken breast

First in to the flour both sides, shake of excess.Secondly into the egg both sides.Thirdly into Panko breadcrumbs. Put aside each one Start again to dip in the egg mix only And into the Panko breadcrumbs again to give a good crust

Put a maximum of 2 breast into your hot oil/ butter mix or healthier coconut oil, ( medium heat you want to colour and part cook the chicken) until soft golden brown, once browned on both sides. Put in the oven 180 for 12-15 minutes

In a glass put your corn flour and water until it makes a paste/ liquid

Allow the sauce to boil, turn to simmer

Once boiled allow to simmer slowly add the cornflour whisking to remove lumps until you get the consistency you desire

Season with salt and pepper to taste

Plate up ,Rice either shape using a bowl and turn upside down on your plate or just spoon into each plate.Place chicken breast on top. Pour over sauce, any excess sauce out in a jug to allow others to pour more if they desire

2 thoughts on “Chicken Katsu Curry ”

Debbie, is it possible to put a list of ingredients needed at the beginning of the recipe ? I’m frightened of getting half way through & may have missed to buy something? Or is there one & I have missed it? Michelle